The Liuchuan burdock, which is planted in the town of Pingtung in the non-toxic culture, is sun-dried and then dried at a low temperature to minimize the degree of oxidation and protect the nutrients from damage. The returning area is one of the earliest and most important burdock cultivation areas in Taiwan, and it has been planted since the Japanese occupation. The local soil is a unique alluvial alluvial soil (also known as red clay sand), rich in minerals and good drainage, especially suitable for the growth of burdock. The returned water source comes from the pure and pollution-free Dawushan Mountain, which is irrigated by spraying water, and the water volume is stable and evenly distributed. Coupled with the cold and rainy weather in winter and spring, Pingtung has returned to become Taiwan's unique burdock planting area. Introduced in the field is the Yanchuan variety of burdock from Japan, which is characterized by deep roots, leaf fertilizer, thick skin and thick meat. Due to the sufficient nutrient content of the soil, the growing calves are soft silk fibers, which are elastic and original. Burdock tea practice Cook over high heat until the water rolls, wash the dried sirloin into the boiling water, wait for the water to boil again, and cook for about 20 minutes on low heat! If you have not finished drinking the same day, please refrigerate. "The number of burdocks depends on the palatability of the individual"